PINEAPPLE PRAWNS CURRY (UDANG MASAK LEMAK NENAS)

Blend Ingredients:
8 dried chilies, soaked till soften
80gm shallots
2 cloves garlics
3 candlenuts,
1" fresh turmeric
1” blue ginger (galangal)
2 stalks lemon grass


Heat oil in a wok and sauté blended ingredients until fragrant.

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Ingredients:

- 1/2 Kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 200ml Marigold King of Kings Evaporated Milk
- 1 Piece Tamarind Peel.
- Few Pieces of Kaffir Lime Leaf and few pieces of curry leaves

Methods:

1. Heat up a wok to fry the rempah until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf. Cook on high heat.
4. Lastly add in Marigold King of Kings Evaporated Milk and seasoning to taste.
5. Dish up once gravy is slightly thickened.
Serve hot with rice.

Enjoy

STEAMED CABBAGE MEAT ROLL WITH HUIJI WAIST TONIC

Ingredients:

8 pieces Green Cabbage
300gm Minced Chicken
300gm Fresh Prawns
8pieces Shiitake Mushroom
8 stalks of Chives
1 piece Egg

Marinate Ingredients:
1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp chopped garlics
1tsp Corn Flour
Dash of Pepper

Seasoning Sauce:
1 Huiji cup of Huiji Waist Tonic
1/2tbsp Oysters Sauce
2tbsp Water

Method:
1. Blanch cabbage leaves into boiling water for about  1 to 2minute, drain and set aside.
2. Wash and clean prawns, devein and chopped finely.
3. Cut shiitake mushrooms into small pieces.
4. Marinate minced chicken, prawns and mushrooms with light soy sauce, salt sesame oil, corn flour then add in chopped garlics and pepper.
5. Place one cabbage leave on a plate, scoop one big
tablespoon of pork filling
ontop of the leave, fold the 2 sides and roll. Tie the cabbage roll with one stalk of chive with a knot.
Continue with the rest of the leaves.
6. Place the cabbage roll on a heatproof plate.
7. Heat up a wok with water, once water is boiling, place the cabbage roll to steam 20 minutes.
8. In a small saucepan, add in 2tbsp water, oyster sauce, allow the sauce to simmer for awhile, add in huiji waist tonic, turn off the heat immediately.
9. Place the cooked cabbage rolls on a serving plate, pour the huji tonic sauce over it, drop few pieces of wolfberries on the cabbage roll.
10. Serve hot and enjoy.

MATCHA TOFU CAKE

Ingredients:
2 tubes Fortune Egg Tofu Omega 3
1 Large Egg
70gm Castor Sugar
50gm Self Raising Flour
1tbsp Matcha Powder

Method:
1. Preheat oven temperature at 170deg C
2. In a blender, add in
fortune egg tofu, sugar, egg, self raising flour. Blend  until smooth.
3. Pour out half the mixture  into a bowl and set aside.
4. Add in matcha powder into the blender and continue to blend with the balance half of the mixture.
5. Prepare and line a 6" round baking pan with parchment paper. Pour the first half of the egg tofu mixture into the baking pan then pour the remaining matcha mixture over it.
6. Bake in a preheated oven  for 35mins using water bath method.
7. Remove pan from oven and allow to cool completely.
8. Sprinkle some matcha powder over the cake and serve.